How To make Fruit Scones
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
6 tb Cold butter,
-cut in small pieces 1/2 c Raisins (plumped)
1 Egg, beaten
1 c Plain yogurt (8oz carton)
Grated peel of 1/2 lemon Milk for brushing on scones Butter A little heaver than plain scones. Make them slightly smaller than normal and serve without jam or cream. Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl. Stir in sugar. With your fingers, rub in butter pieces until mixture is crumbly. Mix in raisins. With a form, stir in egg, yogurt and lemon peel and blend well to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto a floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick. Cut in rounds with a 1 1/2 inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk. Bake 10 to 12 minutes or until scones are well risen and golden. Transfer to a wire rack to cool for 5 minutes. Split and serve warm with butter. Makes about 18 scones.
How To make Fruit Scones's Videos
How to make fruit scones | How to cook absolutely everything | GoodtoKnow
Here’s how to make fruit scones in the best possible way by Andrew Gravett, The Executive Pastry at The Langham London. The Langham London was the first hotel to serve afternoon tea, so they know a thing or two about perfecting the art of the scone! | Subscribe to GoodtoKnow here:
Ingredients:
250g butter
250g sugar
900g plain flour
41g baking powder
10g fine salt
200ml whole eggs
200ml milk
200g golden raisins
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The British Scone, A Simple Recipe To Make This Amazing British Classic
These scones can be put together really quickly, just make sure you’ve got plenty of butter and jam to hand (or clotted cream of course!)
A really simple recipe that was originally from Richard Bertinet. I’ve split the original recipe in half and tweaked the ingredients slightly to compensate for the ingredients I’m using.
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Amazing Fruit scones recipe | Scottish Recipe
Hey guys and a very warm elcome back to whats for tea...and today I'm making fruit scones! Ill also be showing you how i put my usual afternoon tea together so make sure to stay watching for that! I've listed the ingredients below if you wanted to follow along with this wee recipe :) Take care x.
1 Teaspoon vanilla extract
5g Baking powder
125g Butter
500g Self raising flour
185ml Whole milk
90g Caster sugar
80g Sultanas
1 Free range egg
A pinch of salt
Baking Favourites - Simple Scones | Odlums
Traditional Scones - One of our most popular recipes, light and fluffy scones. Beautiful with sultanas, mixed berries or simply plain with Irish butter or jam and cream.
Full recipe available on our website here
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Fruit Scones
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Traditional English afternoon tea scones. Easy to make, delicious to eat, especially with a little strawberry jam and clotted cream. Mmmmm
Ingredients
500g Plain Flour
1 tsp Salt
60g Sugar
3 Level Teaspoons Baking Powder (Do not confuse this with Baking Soda)
125g Butter Chilled & cubed into small cubes
80g Sultanas (Optional, leave out for plain scones)
1 Medium size Egg in a jug then make it up to 240g with milk. (Note use weight not a volume measure, this is important)
Instructions
I use a Food Mixer but you can use your hands if you prefer.
Place the Flour, Salt, Baking Powder and Sugar into the mixing bowl. Mix until mixed thoroughly.
Add the butter and mix on medium speed until lumps of butter are no longer visible My machine is a Kenwood and I mix on speed 1.
Lightly whisk the milk and egg together, then add this and the sultanas to the mixer bowl and mix on slow speed until all is incorporated. (It’s important to use a SLOW speed otherwise you will bruise the fruit and this will discolour the dough.
The resulting dough should be SOFT but NOT Sticky.
Roll out the dough on a lightly floured surface to a thickness of 2cm (just shy of 1”) and using a 6cm cutter either plain or fluted cut out you 12 scones. Place them on a baking sheet (either non-stick or on baking parchment. Egg wash tops making sure non runs down sides as this will prevent even rising.
Bake in a hot oven at 220c for 11 – 12 minutes
Enjoy............
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